Chile Cheese Soup

Serves: 7

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
151 4 1.5 6 2.5 332 25 3

recipe ingredients
2 dried pasilla chiles
1 cup water
4 large yellow bell peppers
1large red bell pepper
2 tsp. vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups nonfat canned chicken broth
2 1/2 cups diced peeled baking potato
1cup diced carrot
1/2 tsp. salt
1/4 tsp. white pepper
2 Tbsp. plain low fat yogurt
7 Tbsp. shredded Monterey Jack cheese

recipe directions
Cut chiles in half lengthwise; discard seeds and stems. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well; finely chop chiles, and set aside. Cut the yellow and red bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill for 5 minutes. Drain peppers; peel and discard skins. Set aside. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add yellow bell peppers halves, broth, and next 4 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until vegetables are tender. Place half of soup in a blender or food processor; process until smooth. Pour into a large bowl. Repeat procedure with remaining soup, and stir in chopped chiles. Combine red bell pepper halves and yogurt in a blender or food processor, and process until smooth. Ladle soup into bowls, and top with red bell pepper puree and cheese.


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